Farfalle with Feta and Cracked Olives

Chunky sauces need nooks in which to nestle. Farfalle—pasta that’s pinched in the center, like tiny bow ties—is just right for trapping bits of olive tapenade and crumbled feta that are the beginning and end of this simple sauce. Add garbanzos for extra fiber and protein.

Recipe Yield:
6 servings

Recipe Ingredient Details:

112-ounce packagelarge farfalle (bow tie) noodles

18-ounce jarolive tapenade, excess oil drained

115-ounce cangarbanzos (chickpeas), drained and rinsed(optional)

6ouncesfeta cheese, crumbled

Salt and black pepper(to taste)

Recipe Instructions:
Heat a large pot of lightly salted water until boiling. Add pasta, stir to separate, and cook until al dente, about 10 minutes.
Drain and toss with the olive tapenade, garbanzos (if using), feta, salt, and pepper in a serving bowl.

Recipe Additional Notes:

Recipe adapted and reprinted with permission from Almost From Scratchby Andrew Schloss (Simon & Schuster, 2003).